What You Need

Make It

HEAT oven to 325ºF.

BEAT egg white and sugar in small bowl with mixer on high speed 1 to 2 min. or until stiff peaks form; set aside.

MELT butter in small saucepan on medium heat. Stir in flour until blended. Add milk; cook and stir 30 sec. or until thickened. Remove from heat. Add chocolate; stir until melted. Stir in egg yolk, then beaten egg white just until blended.

POUR into 2 (6-oz.) ramekins; place on baking sheet,

BAKE 30 to 32 min. or until soufflés are puffed and centers are set. Serve immediately.

Kraft Kitchens Tips

Size Wise

These sweet treats, with their built-in portion control, can be enjoyed on occasion.

Special Extra

Sprinkle with powdered sugar just before serving.

Special Extra

Top each dessert with a dollop of thawed COOL WHIP LITE Whipped Topping just before serving.

Terrible. Souffle barely rose at all. Yes it was still fairly moist when I took it out but hardly had any sweetness to it at all. I had some doubts about trying this one based on the ingredients. I am an experienced baker, followed the recipe precisely.... don't recommend wasting your time or ingredients for this one.

lillianjewell

posted:

2/3/2011

It was very light--TOO light. And of course, it falls 1 minute after you take it out of the oven. Called my fam to the table and it looked awful when they got there. Try something else-not this.

a cook

posted:

2/3/2011

This souffle came out so yummy and not to sweet. It's very creamy and very light. Also very easy to make. I didn't know that all souffles fall once they are out of the oven. Next time I am going to put cranberry on top once it falls xD

melissahatesyou

posted:

1/28/2011

this was not delicious at all, it was easy to prepare, but failed, it was like chocolate eggy nothingness... i shouldve just made cake.